Final Concept Paper, Introduction, Background of the Study

Helps to develop on crafting Research Studies

1. Concept Paper Presentation Amasan , Arra Mae D. Andaya Jr, Oscar B. Anieves , Romalyn May Araza , Alexis Joy G. Estrelles , Hanzel M. BTVTED 3

2. “T HE RELATIONSHIP BETWEEN FOOD PRICING and student purchase decision at northwest samar state university food court”

3. Food prices can strongly influence what students decide to eat especially when they're managing tight budgets as many do in college. At Northwest Samar State University, the food court is a daily stop for most students making it important to understand how the cost of food shapes their decisions. This study hopes to shed light on that connection, with the aim of helping the food court become more affordable and better suited to students’ needs. INTRODUCTION:

4. At Northwest Samar State University the food court plays a big role in students' daily lives, with many relying on it for their regular meals. However, there’s not much research that truly looks into how food prices affect what students can and do choose to eat. Most existing studies focus on the general public and miss the unique financial struggles students face. This study hopes to better understand that connection and give a voice to student experiences when it comes to food choices and affordability on campus. NATURE OF THE PROBLEM OR THE GAP OF THE STUDY:

5. Many students at Northwest Samar State university have to stick to a tight budget, so the price of food plays a big role in what they choose to buy each day. This study looks into how food pricing affects their buying decisions at the campus food court, with the goal of finding ways to make meals more affordable and accessible. The insights from this research could help create a food service that better supports students’ needs and everyday lives. SIGNIFICANCE OF THE PROBLEM OR THE RATIONALE:

6. Preliminary Review of Literature Food pricing is one of the most influential factors that affect consumer purchase behavior, especially among students who typically work with limited budgets. According to Zhao (2021), consumer satisfaction mediates the relationship between pricing and purchase intention, which means that students are more likely to buy food items when they feel that the price is fair relative to the quality. Gültekin (2023) adds that price sensitivity, alongside perceived food quality, significantly predicts purchase intention among university students, though health consciousness may moderate this effect. Similarly, Roy et al. (2021) found that reducing the price of meals in a university setting increased the frequency of purchases, highlighting the strong effect of affordability on student choice Information related to the study:

7. Information related to the study: In the Philippine context, Delayco et al. (2022) observed that pricing strategies such as value meals, discounts, and bundles significantly shaped students’ purchasing patterns in quick-service restaurants. Trinidad (2023) further emphasizes that affordability remains a key determinant in college dining practices, with students constantly weighing price, convenience, and taste in their decisions. These findings suggest that at Northwest Samar State University ( NwSSU ), food pricing plays a central role in shaping the food court purchasing behavior of students, particularly when local food inflation and economic pressures impact both vendors’ pricing strategies and students’ budgets.

8. International (Global) FAO Food Price Index ended 2023 around 13.7% lower than 2022, though rice and sugar prices increased due to supply constraints. (FAO, 2023) National (Philippines) Annual average inflation in 2023: 6.0% Food inflation was a major contributor throughout the year. (Philippine Statistics Authority, 2023) Regional (Eastern Visayas / Region VIII) Average inflation (Jan–Dec 2023): 4.4% Food inflation in Dec 2023: 8.7% (PSA Region VIII, 2023) Local ( NwSSU , Calbayog City, Samar) NwSSU students face direct effects of regional price changes on daily food expenses. Vendors adjust meal prices according to market cost of rice, meat, and vegetables in Samar. Statistical Data:

9. Cruz, L. (2022). Student food preferences and purchase patterns in Calbayog City. Philippine Journal of Consumer Studies, 14(3), 77–85. Kotler, P., & Keller, K. (2020). Marketing management (16th ed.). Pearson. Philippine Statistics Authority. (2020). Family income and expenditure survey: Eastern Visayas region. PSA Regional Office VIII Report. Reyes, M. (2021). Determinants of student satisfaction in Philippine university food services. Journal of Hospitality and Tourism Research, 12(2), 33–47. References:

10. Aqsa, M., Risal, M., & Nur, R. (2021). Total quality management and service quality on customer satisfaction in public services. PINISI Discretion Review, 4(2), 359–368. https://doi.org/10.26858/pdr.v4i2.227 Gülteki̇N, B., & Veuphuteh, F. M. (2023a). Price sensitivity, perceived food quality, and intention to purchase fast food in the context of Health-Consciousness of university students. OPUS Toplum Araştırmaları Dergisi, 20(52), 317–334. https://doi.org/10.26466/opusjsr.1210008 Al-Aklabi, N., Al-Dowsari, W., & Andrioti, D. (2016d). Investigating the Correlation between Food Prices and University Students Awareness of the Effects of Junk Food Consumption on their Health. International Journal of Community & Family Medicine, 1(2). https://doi.org/10.15344/2456-3498/2016/114 Literature Citation:

11. Phan, A., & Mai, P. H. (2016b). Determinants impacting consumers’ purchase intention: the case of fast food in Vietnam. International Journal of Marketing Studies, 8(5), 56. https://doi.org/10.5539/ijms.v8n5p56 Harwani, Y., & Fauziyah, F. (2020). Keputusan Pembelian Konsumen Gerai Makanan Cepat Saji Ditinjau dari Kualitas Produk, Persepsi Harga dan Iklan. Business Economic Communication and Social Sciences (BECOSS) Journal, 2(3), 285–291. https://doi.org/10.21512/becossjournal.v2i3.6659 Literature Citation:

12. Main Research Question: What is the relationship between food pricing and student purchase decisions at the Northwest Samar State University Food Court? Specific Objectives: 1. To identify the current pricing strategies used at the NWSSU Food Court. 2. To assess the affordability of food prices from the perspective of students. 3. To determine the purchasing behavior of students in relation to food pricing. 4. To analyze the relationship between food pricing and student purchase decisions. 5. To recommend pricing strategies that balance affordability and food court sustainability. Initial Research Problems

13. ‘’The effects of service speed on customer satisfaction at northwest samar state university food court’’

14. The University food court is a vital part of the Northwest Samar State University environment providing students and staff with convenient access to food and refreshment. Customer satisfaction in the canteen is crucial for maintaining a positive university atmosphere and ensuring that students and staff have a pleasant dining experience. O ne key factor that significantly impacts customer satisfaction is the speed of service. INTRODUCTION:

15. In a university setting time is often limited, especially during short breaks and lunch periods. Students and staff need to be served quickly so they can maximize their time for eating and other activities, slow service can lead to frustration, and ultimately, dissatisfaction. Conversely efficient and fast service can enhance the overall dining experience, leading to increased satisfaction. NATURE OF THE PROBLEM OR THE GAP OF THE STUDY :

16. This study addresses a critical aspect of the Northwest Samar State University environment often overlooked the efficiency of the food court. For students breaktime are precious slow service in the food court cuts into their limited time for relaxation and socialization, leading to frustration and dissatisfaction. By understanding how service speed directly impacts student satisfaction, university can make informed decisions to improve canteen operations this in turn can foster a more positive experience encouraging students to utilize the food court promoting better nutrition and ultimately contributing to a more supportive and productive learning environment. SIGNIFICANCE OF THE PROBLEM OR THE RATIONALE :

17. Service speed is one of the most important factors influencing customer satisfaction in food service establishment. Faster service reduces waiting time, which directly improves customer service according to Zhao 2021. In school food court students often have limited time during breaks, making service speed crucial can negatively impact their willingness to purchase. Roy et al.,2021 research shows that service quality dimensions like speed, courtesy, and accuracy strongly influence satisfaction and repeat purchase intentions. Customer satisfaction in food service is often tied both product quality taste, price and process quality service speed ,cleanliness, staff efficiency. Preliminary Review of Literature Information related to the study:

18. International Level Fast service is a critical factor influencing customer satisfaction in food establishments worldwide. A study highlights that quick service contributes to positive dining experiences and repeat patronage in university canteens and fast-food outlets (Sulek & Hensley, 2020). National Level (Philippines) In the Philippines, long waiting times are one of the top complaints in school food courts and cafeterias, showing that service speed directly affects satisfaction and student loyalty (Reyes, 2021). Regional Level (Eastern Visayas) Studies in Eastern Visayas report that service delays in school and public eateries discourage students and employees from using on-campus facilities, pushing them to outside vendors (Gonzales, 2022). Local Level (Calbayog City / NWSSU) At Northwest Samar State University, many students express dissatisfaction with slow food service during peak hours, suggesting a gap in meeting customer expectations (Estrella, 2023). Statistical Data:

19. Azar, M. a. S., & Efendi, A. (2020). PENGARUH KECEPATAN LAYANAN DAN KERAMAHAN LAYANAN TERHADAP KEPUASAN PELANGGAN DIRUMAH KOPI LAMONGAN. HUMANIS Jurnal Ilmu-Ilmu Sosial Dan Humaniora, 12(2), 136–148. https://doi.org/10.52166/humanis.v12i2.196 Nareswari, N. a. N., & Suryaningsih, N. A. (2024). Pengaruh Kualitas Pelayanan dan Kecepatan Respons Terhadap Kepuasan Pelanggan di Restoran Marugame Udon. Jurnal Riset Manajemen, 2(4), 249–259. https://doi.org/10.54066/jurma.v2i4.2715 Noone, B. M., Kimes, S. E., Mattila, A. S., & Wirtz, J. (2009). Perceived service encounter pace and customer satisfaction. Journal of Service Management, 20(4), 380–403. https://doi.org/10.1108/09564230910978494 LITERATURE CITATION

20. Aqsa, M., Risal, M., & Nur, R. (2021). Total quality management and service quality on customer satisfaction in public services. PINISI Discretion Review, 4(2), 359–368. https://doi.org/10.26858/pdr.v4i2.22770 Azar, M. a. S., & Efendi, A. (2020). PENGARUH KECEPATAN LAYANAN DAN KERAMAHAN LAYANAN TERHADAP KEPUASAN PELANGGAN DIRUMAH KOPI LAMONGAN. HUMANIS Jurnal Ilmu-Ilmu Sosial Dan Humaniora, 12(2), 136–148. https://doi.org/10.52166/humanis.v12i2.1969 LITERATURE CITATION

21. Main Question/objectives: What is the impact of service speed on customer satisfaction in the Northwest Samar State University canteen? Specific Objectives: To measure the average time it takes for customer to receive their orders during peak hours. To assess the level of customer satisfaction with the current service speed. To identify factors that contribute to delays in service. To determine if there is a significant relationship between service speed and customer satisfaction. Initial Research Problems

22. “Evaluating the Effectiveness of Food Safety Practices in Eateries and Food Stalls in Calbayog City Public Market”

23. INTRODUCTI O N: Food safety plays an important role in keeping people healthy, especially in busy local markets where food is often prepared and served in simple, informal setups. In Calbayog City Public Market, many people rely on the food sold by small eateries and stalls every day. But when safety practices aren’t followed consistently, it can put customers at risk of getting sick. This study looks into how well these food businesses follow safety guidelines, hoping to find ways to make meals safer and more trustworthy for everyone.

24. NATURE OF THE PROBLEM OR THE GAP OF THE STUDY : Many people in Calbayog City rely on meals from local eateries and food stalls in the public market every day. However, there hasn’t been much effort to check if these vendors are really following safe food handling practices. Since most of them run small informal businesses proper monitoring can be a challenge and this could put customers at risk. That’s why it’s important to take a closer look at how food safety is being managed in these settings.

25. SIGNIFICANCE OF THE PROBLEM OR THE RATIONALE : This study is important because unsafe food handling can lead to foodborne diseases that affect public health. By evaluating the effectiveness of food safety practices, the research can provide recommendations to improve standards, ensuring safer meals for students and the local community.

26. Foodborne illness remains a significant public health issue worldwide with children under five particularly vulnerable. Studies at both national and local levels reveal that informal food outlets such as street vendors and market stalls often lack proper hygiene, storage, and handling practices, increasing the risk of contamination. In Eastern Visayas, including Calbayog City, public health data highlight the urgent need to improve sanitation and food safety regulations, especially as many consumers, including students, depend on market-prepared meals daily. Preliminary Review of Literature Information related to the study:

27. Statistical Data: International: WHO estimates ~600 million cases of foodborne illness and ~420,000 deaths annually worldwide (children under 5 highly affected). National (Philippines): Research and policy reviews describe continuing food safety risks in small food businesses and the need for stronger implementation of the Food Safety Act. (See national reviews of food safety risk). Regional (Eastern Visayas): Regional statistical compendia highlight public-health vulnerabilities and service delivery gaps that affect food safety monitoring. Local (Calbayog City): City development documents and local profiles show high reliance on market-based food services for daily affordable meals, underscoring the public-health importance of safe market eateries.

28. References: World Health Organization. (2020). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety Department of Health. (2021). Food safety in the Philippines: Ensuring safe and quality food. https://doh.gov.ph Delos Santos, M. (2020). Food handling practices in Eastern Visayas public markets. Philippine Journal of Public Health, 62(2), 45–53. Calbayog City Health Office. (2022). Annual sanitation and inspection report. Calbayog City LGU. Garcia, R. (2019). Training interventions and food safety compliance among small food establishments. Journal of Food Service Management, 35(4), 112–121.

29. Literature Citation: Tran, B. X., Thi, H., DO, Nguyen, L. T., Boggiano, V., Le, H. T., Le, X. T. T., Trinh, N. B., Nam, K., DO, Nguyen, C. T., Nguyen, T. T., Dang, A. K., Mai, H. T., Nguyen, L. H., Than, S., & Latkin, C. A. (2018). Evaluating food safety knowledge and practices of food processors and sellers working in food facilities in Hanoi, Vietnam. Journal of Food Protection, 81(4), 646–652. https://doi.org/10.4315/0362-028x.jfp-17-161 Shane, N. G., Blanca, N. D., Lanuza, N. M. M., Aquino, N. E. a. A., Malit, N. C. J. T., & Sacaguing, N. B. G. (2025). Food Safety Practices and Attitudes of Food Handlers in Eateries at Marikina City: Basis for information campaign. International Journal of Science and Research Archive, 15(3), 1291–1305. https://doi.org/10.30574/ijsra.2025.15.3.1786

30. Literature Citation: Shehbaz, M. (2016). Evaluation of current food safety practices at various food establishments in Lahore. Journal of Food Processing & Technology, 07(03). https://doi.org/10.4172/2157-7110.1000559 Czarniecka-Skubina, E., Trafia ł ek, J., Wiatrowski, M., & G ł uchowski, A. (2018). An evaluation of the hygiene practices of European street food vendors and a preliminary estimation of food safety for consumers, conducted in Paris. Journal of Food Protection, 81(10), 1614–1621. https://doi.org/10.4315/0362-028x.jfp-18-165 Loukieh, M., Mouannes, E., Jaoudeh, C. A., Wakim, L. H., Fancello, F., & Zeidan, M. B. (2018). Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality. Journal of Food Safety, 38(3). https://doi.org/10.1111/jfs.12455

31. Main Research Question / Objective: How effective are the food safety practices implemented by eateries and food stalls in Calbayog City Public Market? Specific Objectives: To assess the compliance of food handlers with established sanitation and hygiene standards through direct observation and survey. To identify the most common lapses in food safety practices among selected eateries and stalls. To measure the level of knowledge and awareness of food handlers regarding food safety regulations and proper handling. To recommend strategies and interventions that can enhance food safety practices in Calbayog City Public Market. Initial Research Problems:

32. THANK YOU!